Mom's Traditional Creamed Onions Recipe - Allrecipes.com
Mom's Traditional Creamed Onions Recipe
  • READY IN 40 mins

Mom's Traditional Creamed Onions

Recipe by  

"Creamy goodness!"

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  • PREP

    20 mins
  • COOK

    20 mins
  • READY IN

    40 mins

Directions

  1. Peel onions, and drop into boiling water. Cook until tender. Drain, reserving liquid. Set onions aside while you make the sauce.
  2. Melt butter or margarine in a saucepan over medium heat. Whisk in flour to make a paste. Mix together cooking water and milk. Add milk mixture slowly to the saucepan, stirring constantly, and cook until thickened. Add salt and pepper to taste. Add onions, and transfer to a serving dish.
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Reviews More Reviews

Most Helpful Positive Review
Nov 15, 2005

Big fan of the creamed onions. Another suggestion(what I do)is add sharp chedder cheese to the sauce while it is thickening the after I pour the sauce over the onions I top it with a Ritz Cracker and butter topping, and bake for about 35min. This is a lot richer than your recipe,so some people may not like it.

 
Most Helpful Critical Review
Dec 30, 2007

Way too much watery sauce for the amount of onions called for. I'd use half the amount of liquid and maybe some dehydrated onion bits to give the sauce some flavor in addition to the salt and pepper to taste.

 

25 Ratings

Jan 04, 2009

This was excellent!! The last time I had creamed onions, they were frozen! This was way better and much tastier. Here is what I did: Bring the water to a boil, and drop your onions in, skins and all, let them boil for 1-2 min., drain them. Then, you cut them, by doing it this way, it is much easier. Far as the white sauce goes, equal amounts of butter and flour, combine the milk with the cooking water. I did it a cup at a time. 1 C. of cooking water mixed with 1 C. of milk, pour that in gradually. The spices I used were salt and pepper to taste, and Paprika. On any spice, you can always add more of it at the end, so go sparingly while in the pan. Paprika is a great spice, a nice hint of color, and a great taste too. My husband and I loved this dish, he's never had them before and he enjoyed this. Will definitely be making this again. Thanks Ibby! Really enjoyed it.

 
Jun 14, 2008

Don't save the cooking water. It's not necessary, and just makes for a really runny dish. A tip: Pearl onions are easier to peel if boiled whole with skins on. When done, just pop them out. They will be nice and creamy, and not a pain to peel that way. Use cream in this recipe instead of milk. I'd add a dash of some kind of hot sauce or cayenne to give this dish some pop.

 
Oct 10, 2003

Yummy!!! I would add sauted mushrooms next time with a touch of white wine.....

 
Dec 24, 2002

I used fresh onions & snow peas from the garden to make this recipe and it was wonderful. I did not use all the liquid however. 7 cups milk & cooking water just seemed like too much, but maybe it would be okay.

 
Dec 24, 2002

I liked it but I thought it may need a little more flavor... I was thinking maybe add cream instead of milk and add some chives! Other then that it was still good.

 
Apr 29, 2012

This recipe calls for way too much liquid and not nearly enough onions for the amount of sauce. 3 cups liquid TOTAL is all you need.

 

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Nutrition

  • Calories
  • 212 kcal
  • 11%
  • Carbohydrates
  • 16.6 g
  • 5%
  • Cholesterol
  • 40 mg
  • 13%
  • Fat
  • 14 g
  • 22%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 5.4 g
  • 11%
  • Sodium
  • 207 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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